The above indictment is doubtless true is almost every respect. In explanation it may be said that the period of forcing food is always a short one, rarely extending beyond three weeks, and, therefore, any injury to the organs which might be induced is not of sufficient duration to establish any real form of disease. In other words, the birds are slaughtered before any lesions of the organs are produced. The livers of the animals, especially geese, thus artificially fattened, take on an extra quantity of fat during this period but it cannot be said that they become really diseased. The fatty livers, as is well known, are used particularly in the manufacture of a mixed spiced meat known as _pâté de foie gras_. Upon the whole it is believed that no injury is done the bird by this process of feeding which could in any way be regarded as detrimental to the flesh as a food product. In regard to the apparent barbarity of the process little need be said. The slaughter of animals for human food in itself is a barbarous practice from one point of view but if this practice is justified, as it doubtless is, by the exigencies of human nutrition, the slight degree of force which is employed in artificial fattening cannot be condemned. Moreover the artificial fattening of the fowl is of necessity a somewhat limited operation and confined to those establishments that are devoted exclusively to the production of high-grade and high-priced poultry for the market. The fattening is done by experts and, in so far as the experience of feeding men in the same way is concerned, is not attended with any pain or discomfort other than that incident to a chronically full craw. _Increase in Weight._--There is a larger increase in the weight of artificially fattened poultry over those fed in the ordinary way and allowed to run free than is usually supposed. It is stated by some authors that the average increase in weight of artificially fattened birds is as much as 35 percent. There is no secret connected with the method of artificial fattening as is sometimes supposed. There are perhaps proprietary methods for preparing foods for fattening purposes but there is no secret in the mechanism of the process. In fact the process is so simple that it might be easily taught in a general way so that the farm hand would become an expert in its use and the farmer’s poultry instead of being sent to market in a half-emaciated condition might be offered to the public in the best possible shape. Poultry running at large use up a large part of the value of their food in the heat and energy developed in the ordinary search for food. When confined and fed artificially this excess of heat and energy is naturally stored as fat.